Step 1

Preheat oven to 350 degrees. Grab a 9"x9" pan and grease with butter or oil, making sure all sides and bottom are coated well. Set aside.

Step 2

To make the cake filling:In a large bowl, cream together butter, granular sweetener, monk fruit sweetener, and vanilla extract for 3 minutes with an electric mixer.

Step 3

Slowly add in one egg at a time. Scrape the side of the bowl to make sure everything is getting mixed together.

Step 4

In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Add to wet ingredients and continue mixing.

Step 5

Add in sour cream and mix for one minute. Set cake batter aside.

Step 6

To make cinnamon filling:In a small bowl, add all ingredients together and set aside.

Step 7

To make crumbled topping:In a medium-size bowl, add almond flour, granular sweetener, cinnamon, chopped pecans, and melted butter. Cut in with a pastry cutter or fork to create a crumble texture.

Step 8

In the greased 9x9 pan, add 1/2 of the cake batter. Sprinkle cinnamon filling evenly over the first cake batter layer, and then add the remaining cake batter to the pan.

Step 9

Top the cake batter with the crumble. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes. The foil helps prevent the crumble toppings from burning while baking.

Step 10

Let the coffee cake cool for 15-20 minutes to firm up, then serve and enjoy!